Index of Healthy Eating and Emotional Eating in Relation to Psychological Inflexibility in Dance Students

Objective: To determine the various components of emotional eating and the healthy eating index as a function of psychological inflexibility in dance students.
Methods: This was a cross-sectional study using non-probabilistic sampling. One hundred fourteen dance students enrolled in conservatories or dance schools participated in the study. Evaluations were conducted using the Acceptance and Action Questionnaire, the Healthy Eating Index for the Spanish population, and the Eating and Appraisal Due to Emotions and Stress Questionnaire. Data were collected in person and online format.
Results: No differences in psychological inflexibility were observed between men and women. While women showed greater utilization of food to regulate emotions, they did not differ from men in scores on the healthy eating index. Students with high psychological inflexibility reported greater utilization of food as a regulator of emotions. No differences were found in healthy eating according to psychological inflexibility.
Conclusions and Implications: It is recommended to transform dance conservatories into healthy spaces by promoting habits that facilitate students' well-being. Faculties can help in the pursuit of excellence by aligning performance goals with research findings and improving holistic care.

研究目的：旨在探究舞蹈学生中情绪饮食的各个组成部分以及健康饮食指数与心理灵活性之间的关系。研究方法：本研究采用非概率抽样方法进行横断面研究。一百一十四名就读于音乐学院或舞蹈学校的舞蹈学生参与了本研究。评估采用接受与行动问卷、西班牙人群健康饮食指数以及情绪和压力导致饮食评价问卷进行。数据通过现场和在线两种形式收集。研究结果：在心理灵活性方面，未观察到男女生之间存在差异。虽然女性更倾向于利用食物来调节情绪，但在健康饮食指数的得分上，她们与男性并无显著差异。心理灵活性较高的学生报告称，他们更多地利用食物作为情绪调节的工具。在心理灵活性方面，未发现健康饮食的差异。结论与启示：建议通过推广促进学生福祉的习惯，将音乐学院转变为健康的空间。教师可以通过将研究结论与表演目标相一致以及提升全面关怀来助力追求卓越。